Issue 029: Back A Yard

Hey Q-Crew!

Switched up this week last minute because I realized it had been far too long since I did some real traditional Jamaican home cooking. So we’re headed back a yard! (Which is patois for back home). This week we’re making some yardie staples: Jamaican Green Seasoning and Brown Stew Turkey!

This month’s theme is Yardie Choice! There’s no overarching rhyme or reason to this month’s recipes other than the fact that I really wanted to make them. They either remind me of nostalgic tastes from the past that I’ve missed or new recipes I’m eager to try. Hope you enjoy them as much as I do!

Jamaican Green Seasoning

Prep time: 15 minutes

Cook time: 0 minutes

Yield: 32 Oz

Ingredients:

  • 3 scallions
  • 5 culantro leaves (can use cilantro)
  • 2 green bell pepper no seeds
  • 1-2 scotchbonnet pepper (can use habanero)
  • 8-12 garlic cloves
  • 1 lime juiced
  • 1/4 cup olive oil
  • 3 yellow onion quartered
  • 1 tbsp ground turmeric
  • 2 inch peeled ginger
  • 1 bunch thyme
  • 2 tsp whole pimento
  • 1/4 cup white vinegar
  • 2 tsp salt

    Step 1: Add the onions, scotchbonnet peppers, and scallion to your food processor or blender.

    Step 2: Then blend to make room.

    Step 3: Add the garlic, bell pepper, culantro, thyme, ginger, and pimento.

    Step 4: Blend again.

    Step 5: Add the lime juice, olive oil, turmeric, vinegar, and salt.

    Step 6: Final blend and it’s ready!

    Step 7: Store in an airtight container in the fridge for up to 4 weeks or freeze in silicone ice cube trays for up to 3 months.

    Brown Stew Turkey

    Prep time: 30 minutes

    Cook time: 2 hours 30 minutes

    Servings: 4

    Ingredients:

    • 3 lb turkey wings cut into pieces
    • 1.5 lb turkey necks cut into pieces
    • 1/2 cup soy sauce
    • 2 tbsp green seasoning
    • 1 tbsp black pepper
    • 2 tsp salt
    • 2 tbsp paprika
    • Turkey “wash”:

      • 1 cup white vinegar
      • 1/2 cup sour orange juice
      • 3 tbsp salt
      • 4 squeezed lime halves
    • Gravy:

       

      • 2 tbsp brown sugar
      • 1/2 red or orange bell pepper sliced
      • 1/2 green bell pepper sliced
      • 2 plum tomatoes diced
      • 1 scallion sliced
      • 1/2 scotchbonnet diced (optional)
      • 1 large onion sliced
      • 6 cloves garlic minced
      • 1/2 cup ketchup
      • 2 tsp black pepper
      • 2 tbsp green seasoning
      • 1/2 tsp ground cloves
      • 1/2 tsp ground allspice
      • 2 tsp paprika
      • 1 tsp salt
      • 1 bunch fresh thyme
      • 2 bay leaves
      • 1 inch fresh ginger (or 1 tsp ginger powder added with seasonings)
      • Cornstarch slurry (2 tbsp starch + 2 tbsp water) (optional)
      • 2 tbsp oil

    Step 1: “Wash” the turkey in a large bowl of sour orange juice, vinegar, salt, the lime halves, and enough water to fully submerge. Let sit for 10 minutes.

    Step 2: Rinse the turkey off with cold water, making sure not to splash the wash liquid everywhere, and dispose of the squeezed limes.

    Step 3: Season with soy sauce, green seasoning, black pepper, salt, and paprika. Marinade overnight.

    Step 4: Brown the turkey in the oil on all sides over medium-high heat in a large pot. A Caribbean dutch pot or dutch oven works best.

    Step 5: In the same pot add the brown sugar and cook until melted and liquidy.

    Step 6: Add the scallion, scotchbonnet, and fresh ginger and let fry for 1 minute.

    Step 7: Add the garlic and green seasoning and cook for another 2 minutes.

    Step 8: Add half the onions, bell peppers, and tomatoes then cook until softened and releasing liquid stirring occasionally.

    Step 9: Sprinkle on the black pepper, salt, cloves, allspice, and paprika and stir.

    Step 10: Add the turkey, leftover marinade liquid, bay leaf and thyme.

    Step 11: Bring up to a simmer and cover.

    Step 12: Stir the turkey every 30 minutes adding 1/2 a cup of water if the braising liquid gets too low.

    Step 13: After 60 minutes, add the remaining onions, bell peppers, tomatoes and ketchup. Stir then recover.

    Step 14: Once the turkey is fork tender, it is ready.

    Step 15: If you would like the gravy thicker, mix in the constarch slurry and simmer for 15 more minutes uncovered to reduce it.

    Step 16: Serve with rice for a real downhome Jamaican meal.

    Coming Soon on Ko-fi

    Bonus Recipe: Sausage, Egg, & Cheese Stuffed Butter Swim Biscuits

    Recipe uploaded to Ko-Fi and available to the public! This tasty make ahead freezer door breakfast sandwich makes it easy to grab, reheat, and eat on the go! These were so easy to make and gave me breakfast for nearly 2 weeks!

    I Like It Saucy Pocket Guide!

    Unlike my e-cookbooks that have a range of recipes, a pocket guide is a reference dedicated to only one subject, in this case, sauces! This mobile e-book has condiments, dipping sauces, and gravies galore.

    This PDF mobile cookbook is designed to be easily viewed on your phone so that you have all the recipes on hand exactly when you need them.

    Grab your copy in the Ko-Fi shop tab!

    Grab an Extra Helping on Ko-fi

    Let's Connect! Find Me On

    Subscribe to Q-Zine Digest!

    Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook